You will love this moist Vanilla Buttermilk Pound Cake. This made-from-scratch recipe is simple, easy, and made with pantry staples. This homemade cake melts in your mouth thanks to a batter abundant with eggs, buttermilk, and sugar. Enjoy a slice with coffee or tea.
Pound cake is an old-fashioned, classic cake that has stood the test of time. Why? Because it is simply delicious. Its beauty is in its simplicity in flavor and ingredients. High in fat and sugar, this dense cake has a flavor that speaks for itself. The recipe uses pantry and refrigerator staples, so it is perfect for any day of the week.
Pound cake is made with buttermilk, flour, sugar, and lots of eggs. Made in a loaf pan, this cake bakes quickly. The finished cake is moist, tender, and absolutely scrumptious. Enjoy a slice with homemade compote or fresh fruit.
If you love this pound cake, then you will love this Cherry Almond Snack Cake and Blueberry Crumb Cake too.
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Why You Will Love This Pound Cake
- Small Batch - This recipe makes one loaf pan-sized cake.
- Quick and Easy - Pound cake is simple to make and uses pantry staple ingredients.
- Everyone with Love It - The simplicity of this cake makes it a crowd pleaser. It is also versatile for toppings and fresh fruit.
What is Pound Cake?
Pound cake is a cake made with flour, eggs, sugar, and butter. It is typically made in a loaf or bundt pan. Why do they call it pound cake? Traditionally, this cake was made with a pound of each of the above ingredients. Due to its high egg, sugar, and fat content, this cake is dense. The extra fat and sugar make this cake melt in your mouth. And yes, it is worth every calorie.
Ingredients
- Unsalted Butter (softened)
- Granulated Sugar
- Vanilla Extract
- Eggs (room temperature)
- Buttermilk
- All-Purpose Flour
- Baking Powder (not in traditional pound cake recipes)
- Salt
See the recipe card for ingredient quantities.
Instructions
Preheat the oven to 350°F. Grease and flour a 9X5-inch loaf pan.
Whisk the Dry Ingredients - In a medium-sized bowl, whisk the flour, baking powder, and salt together.
Mix the Cake Batter - With a standing mixer, whip the butter and sugar on high speed until light and fluffy. On medium speed, add the vanilla extract and eggs one at a time. Pour in the buttermilk and mix until combined.
Hint: The batter may look separated after adding the eggs. Do not fret, the batter will come back together once the remaining ingredients are mixed in.
Add the dry ingredients and mix just until incorporated.
Bake - Pour the cake batter into the prepared loaf pan. Bake for 50-55 minutes, until the top is golden and a toothpick comes out clean when inserted into the center.
Substitutions
- All-Purpose Flour - Cake flour
- Buttermilk - Whole milk, Sour Cream
Variations
- Almond - Swap vanilla extract for 1 teaspoon of almond extract.
- Extra Vanilla - Stir the seeds of one vanilla bean into the cake batter for additional vanilla flavor.
- Cream Cheese Glaze - Finish the pound cake with cream cheese icing. Make a batch of the cream cheese icing from this Cinnamon Roll Coffee Cake recipe and glaze the cake while still warm.
Suggested Equipment
- KitchenAid Artisan Series 5-Qt. Stand Mixer
- OXO Good Grips 11-Inch Balloon Whisk
- Rubber Spatula
- Nonstick Baking Bread Loaf Pan, 9.5 x 5 Inch
Storage
Store pound cake in an airtight container at room temperature for up to one week.
Can you freeze pound cake? Yes, pound cake freezes very well. Transfer slices to a freezer-safe zip-top bag or wrap the loaf in plastic wrap and foil. Freeze for up to 3 months.
What to Serve with Buttermilk Pound Cake
While delicious on its own, vanilla pound cake is a blank canvas for condiments and toppings. I love serving it with Chantilly Cream and fresh berries. It is equally delicious with homemade Blackberry Compote or Mixed Berry Compote too. Or slather a slice in whipped butter or Pastry Cream. Enjoy a slice of pound cake with coffee or tea.
Expert Tips
- Grease and flour the loaf pan to prevent the cake from sticking when removing it from the pan.
- Use the butter wrapper to grease the pan. Rub the wrapper's butter-greased side all over the loaf pan's interior. This is a classic {resourceful} baker's trick.
- Make homemade buttermilk if you cannot find it in the store. To make, whisk one ½ cup of whole milk with ½ tablespoon of lemon juice or vinegar. Allow it to sit for a few minutes before using.
Frequently Asked Questions
The subtle tangy flavor balances the sweetness from the sugar, while the acid assists in the cake's rise. Buttermilk helps the cake stay moist too.
Buttermilk is the secret to a moist pound cake. The acid in buttermilk tenderizes the gluten resulting in a fine crumb and moist cake.
Pound cake is dense from its high fat and egg content. For this reason, the outside of the cake cooks faster than the interior which causes the cake to crack on top.
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Vanilla Buttermilk Pound Cake
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs room temperature
- ½ cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease and flour a 9X5-inch loaf pan.
- In a medium-sized bowl, whisk the flour, baking powder, and salt together.
- With a standing mixer, beat the butter and sugar on high speed until light and fluffy, about 3-5 minutes.
- Turn the speed to medium, and add the vanilla and eggs one at a time. Pour in the buttermilk and mix until combined.
- Add the dry ingredients and mix just until incorporated.
- Pour the cake batter into the prepared loaf pan and bake for 50-55 minutes, until the top is golden and a toothpick comes out clean when inserted into the center.
Notes
- STORE: Store pound cake in an airtight container at room temperature for up to one week.
- FREEZE: Transfer slices to a freezer-safe zip-top bag or wrap the loaf in plastic wrap and foil. Freeze for up to 3 months
Nutrition
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